2 cups of
2 cups of milk
1/2 teaspoon salt
NOTE: Popovers should increase to four
times their original size.
- Beat the eggs (without
separating) until very light, then add the milk
and salt; pour this mixture on the flour (slowly), beating all the
time. Beat until smooth and light, about five minutes.
- Preheat oven to 350º to 375º F (175º
to 190º C).
- Grease muffin pan or small
cups, and bake in a moderately hot oven about thirty-five minutes.
|A popover is a light,
hollow roll made from an egg batter similar to that used in making
The name "popover" comes from the fact that the batter swells or "pops"
over the top of the muffin tin while baking.
Popovers can also be baked in individual custard cups.